96 
JOURNAT OF HORTICULTURE AND COTTAGE GARDENER. 
[ February 2, 1888. 
Furnace not Drawing' (^A Thirfy-yearn Subscriber'). — Some¬ 
thing is radically wrong with the-way tha flue from the boiler furnace 
enters that of the part underground, or in the flue itself. We had a 
similar case to deal with only a short time ago. Our conservatory boiler 
—a wedge saddle—had its flue and chimney near the conservatory, anew 
chimney having been made expressly for it since the boiler itself would 
not draw, as the old “ flue has to pass under ground for a long distance ” 
before the smoke reached the chimney. The new chimney was both “ a 
nuisance and an eyesore.” We had the boiler reset, and only took the 
simple precaution to assure the flue, as it left the boiler, having a gentle 
rise into the old underground disused flue. The fire being lighted, all 
the smoke came out at the furnace door—even the ashpit. There was 
the usual twitter, “ I told you so,”—indeed, so said everybody ; and, as 
often happens, everybody was wrong. We had taken the precaution to 
put in a soot door at the bottom of the chimney shaft, and, opening this, 
the smoke came out freely. Nothing was wrong with the flue, but for a 
time the smoke would not ascend the upright shaft. We introduced 
some straw into the chimney through the soot door, and tried to light it 
with a taper, but the flame of the taper was soon extinguished. The flue 
had been fell of foul air, and no wonder, as it had been disused ; but it 
was stated to be damp, and would never draw. We let the smoke come 
out of the soot door, and lighted the straw outside, but it would not 
draw through the soot door up the chimney—in fact, the issuing smoke 
from the flue put out the flame ; but the putting out was only making 
way for the ascent of the smoke through the escape of the foul air by 
the soot door. After a time the chimney drew so well that it took the 
smoke and flame of straw 3 feet outside the soot door—roaring like a 
furnace, and the soot door being shut has not smoked since. In hope of 
being of service, we think the experience worth recording. How it may 
apply to your case can only be determined on the spot. We should certainly 
try something before going to the expen.se you suggest. If you suffer 
from down draught, perhaps a cowl—a spinner—on the chimney would 
make all right; but we apprehend the fault lies in the boiler flue not 
having sufficient “ rise ” into the underground one. If you look through 
the advertisements of the present and a few back numbers of the Journal 
you will find gas-heated boilers that may be useful should you decide to 
employ gas. Provision must be made for the exit of fumes, a small pipe 
sufficing, and receptacles are necessary for collecting the moisture that 
is produced by the consumption of gas. 
ITames of Plants. —We only undertake to name species of plants, 
not varieties that have originated from seed and termed florists’ flo »vers. 
Flowering specimens are neces-^ary of flowering plants, and Fern fronds 
should bear spores. Specimens should arrive in a fresh state in firm boxes. 
Slightly damp moss or soft green leaves form the best packing, dry cotton 
wool the worst. Not more than six specimens can be named at once. 
(^La/ly Gardener). —G^arrya elliptica. (IF. B. B.). —1, A good variety 
of Ccelogne cristata ; 2, A variety of Hendrobium nobile resembling one 
called cmrulescens ; 3, Sophronitis grandiflora. (T.).—Pteris longi- 
folia. 
COVENT GAEDEN MARKET.— February 1st. 
Ko alteration to qnote this week this week with the exception of Cobs, for which 
there is scarcely an iuqnir.v. 
VEGETABLES. 
B, 
d. 
B. 
d. 
8. 
d. 
8. 
d. 
Artichoke?, dozen ,. .. 1 
0 
to 2 
0 
Lettuce, dozen .. ,, 
0 
9 
to 1 
3 
Asparagus, handle.. .. 0 
0 
0 
0 
Mushrooms, punnet 
0 
6 
1 
0 
Bsans, Kiduey, per lb. 1 
0 
0 
0 
Mustard an<i Cress, punt. 
0 
2 
0 
0 
Beet, Red, dozen .. 1 
8 
2 
0 
Onions, bunch.. 
0 
8 
0 
0 
Broccoli, bundle .. .. 0 
0 
0 
0 
Parsley, dozen bunches 
2 
0 
3 
0 
Brussels Sprout?, ^ sieye 3 
6 
4 
0 
Parsnips, dozen *. 
1 
0 
0 
0 
Tabbage, dozen •• •, 1 
6 
0 
0 
Potatoes, per cwt. 
4 
0 
6 
0 
Capsioumf, per 100 .. 1 
6 
2 
0 
,, Kidne', ter cwt. 
4 
0 
0 
0 
Carrots, bunch 0 
4 
0 
0 
Rhubarb, bundle ,, ,, 
0 
2 
0 
0 
Cauliflowers, dozen 3 
0 
4 
0 
Balsafv, bundle ,, ,, 
1 
u 
1 
G 
Celery, bundle ., .. 1 
6 
2 
0 
Scorzouera, bundle ,, 
1 
6 
0 
0 
Ooleworts, doz. bunches 3 
0 
4 
0 
Beakale, basket •• .. 
1 
0 
1 
s 
Cucumbers, each .. ,, 0 
Q 
1 
3 
Shallot*-, per tb. 
0 
S 
0 
0 
Fndive, dozen ..1 
0 
2 
0 
Spinach, bushpi] ,, 
1 
6 
2 
0 
Eeros, bunch.0 
2 
(» 
0 
Toraato- s, per It). ,, 
0 
6 
1 
0 
Zieeks, bunch .. .. ,, 0 
8 
0 
4 
Turnips, nuuen .. .. 
0 
4 
0 
6 
FRUIT. 
P. 
d. 
s. 
d. 
S. 
d. 
8. 
a. 
Apples, ^ sieve.1 
6 
to b 
6 
Oranges, per 100 .. 
2 
0 to 5 
0 
Nova Scotia and 
Pears, dozen ,, 
3 
0 
6 
0 
Canada barrel 10 
0 
IS 
0 
Pine Apples, Euglisa 
Cobs, 100 lbs.46 
0 
0 
0 
per tb . 
0 
0 
0 
0 
Grapes, per lb.2 
0 
8 
0 
St. Michael Pinet>, each 
8 
0 
s 
0 
Iismous, case.10 
0 
15 
0 
PLANTS 
IN POTS. 
8. 
d. 
B. 
d. 
8. 
d. 
p. 
a. 
Aralia Sieboldii dozen • • 6 
0tol2 
0 
Fuchsia, dozen. 
0 
0 
to 0 
0 
Arborvit£e(goIdeu) dozen 6 
0 
9 
0 
Hyacinths, dozen .. .. 
6 
0 
18 
0 
„ (common),dozen.. 0 
0 
0 
0 
„ (Rooian), doz. 
9 
0 
10 
0 
Azalea, dozen.24 
0 
42 
0 
Hjdr?ngfa,dozea .. ,, 
0 
0 
0 
0 
Begonias, dozen .. ,, 0 
0 
0 
0 
Lilies Valley, dozen 
18 
0 
24 
0 
Cb^santhemums, dozen 0 
0 
0 
0 
Lllinm laiicifoUum. doz. 
0 
0 
0 
0 
cineraria, dozen .. ,.10 
0 
13 
0 
Marguerle Daisy, dozen 
9 
0 
12 
0 
Cyclamen, dozen ..12 
0 
24 
0 
Mignonette, dozen .. .. 
0 
0 
0 
0 
Dracaena torminalis, doz. SJ 
0 
60 
0 
Husk, dozen. 
0 
0 
0 
0 
„ viridia,doz5n.. I'J 
0 
24 
0 
Myrtles, dozer.. 
6 
0 
12 
0 
Epiphjllnm, dozen .. . • 10 
0 
18 
0 
Palm s, in var,, each ,. 
2 
6 
21 
Erica, various, dozen .. 9 
0 
18 
0 
Pelargoniums, dozen 
0 
0 
0 
0 
Euonymus, in var., dozen 6 
0 
18 
0 
II scarlet, doz. 
8 
0 
12 
0 
Evergreens, in var., dozen 6 
0 
24 
0 
Poinfettia. dozen ,, 
12 
0 
15 
0 
Ferns, in variety, dozen 4 
0 
18 
0 
Solanum, dozen ,, .. 
9 
0 
12 
0 
Ficus elastica, each .. 1 
6 
7 
0 
Tulips, dozen pots .. 
6 
0 
9 
0 
Foliage Plants, var., each 2 
0 
10 
0 
CUT FLOWERS; 
8. 
d. 
B 
d. 
8 . 
d. 
8 . 
d. 
Abntilons, 12bunches 
8 
0 
to 6 
0 
Lilies, White, 12 bunches 
,, Orange, 12 bunches 
0 
0 
to 0 
0 
Anemones (French), 12 
0 
0 
0 
0 
bunches 
S 
0 
4 
0 
Lily of the Valley, 12 
Arum Lilies, 12 blooms .. 
6 
0 
8 
0 
sprays . 
0 
9 
X 
6 
Asters, 13 bunches .. 
Azalea, 12 spi ays .. .. 
0 
0 
0 
0 
Mignonette. 12 bunches 
8 
0 
6 
0 
0 
8 
1 
0 
Narciss, white (Ficnch) 12 
Bouvardias, bunch .. .. 
0 
6 
1 
0 
bunches . 
3 
0 
9 
0 
Camellias, li blooms .» 
3 
0 
4 
0 
Pelargoniums. 13 trasses 
0 
1 
6 
Guraatious, 12 blooms 
1 
0 
3 
0 
,, scarlet, 12 trusses 
0 
6 
0 
9 
Christm&s R 'Ses or 
Poinsettia, 12 blooms .. 
4 
0 
8 
0 
Hellebore, 12 blooms .. 
0 
fl 
2 
0 
Primula (single), bunch.. 
0 
8 
0 
0 
Chrysanthemums.12 bchs. 
15 
0 
24 
0 
,, (double), bunch .. 
Polyanthus, 13 bunches.. 
0 
9 
1 
6 
,, 12 blooms 
2 
0 
4 
0 
0 
0 
0 
0 
Cyclamen. 12 blooms 
U 
G 
1 
0 
lianunoulus. 12 bnnebes 
0 
0 
0 
0 
Daisios, 12 buoebes 
2 
0 
4 
0 
Ruses, Red, 12 bljoms •• 
13 
0 
13 
0 
Epiphyllum, 13 blooms .. 
0 
6 
0 
9 
„ (indoor), dozen 
3 
0 
4 
0 
Eucharis, dozen .. •• 
4 
0 
6 
0 
„ Tea. dozen 
1 
6 
6 
0 
Gardenian, 12 blooms 
18 
0 
so 
0 
red, dozeu (Frtnch) 
1 
G 
3 
0 
Hyacinths, Roman, 12 
„ Vcllow . 
4 
0 
9 
0 
sprays •. 
0 
6 
1 
0 
Stephauotis, 12 sprays .. 
0 
0 
0 
9 
Iris, 12 bunches .. 
Lapagaria, white, 13 
0 
0 
0 
0 
Tropsuolum, 12 bunches 
2 
0 
3 
0 
Tuberoses. 12 blooms •• 
1 
0 
1 
6 
blooms. 
2 
0 
8 
0 
Tulips, dozen blooms .. 
0 
9 
1 
6 
Lipageria, coloured, 12 
Violets, 12 bunches.. .. 
„ (French), bunch 
1 
0 
1 
G 
blootrs. 
1 
0 
1 
6 
1 
9 
2 
8 
Lilium longillorum, 13 
„ (Parme). bunch 
5 
0 
7 
0 
blooms. 
6 
0 
9 
0 
White Lilac, per bunch .. 
G 
0 
7 
0 
Marguerites, 12 bnnehes 
2 
0 
6 
0 
WINTER FOOD FOR SHEEP AND CATTLE. 
Much nonsense is written about a mild winter affecting the 
price of food for the animals of the farm, and we must own to a 
feeling of wonder that writers upon agriculture should allow them¬ 
selves such latitude, but it has become so much a habit with many 
literateurs to impart a tinge—often something more—of sensa¬ 
tionalism to their work that mere force of habit may perhaps be 
pleaded in extenuation of what in our opinion is a lamentable 
fault. A late autumn or early spring does undoubtedly afford the 
grazier much valuable food, but a few weeks of mild weather 
during midwinter have no appreciable effect upon growth, and 
certainly eontribute nothing to our store of winter food. 
A short crop of hay, and very generally an equal falling off in 
the root crop, have straitened the means of so many farmers, 
that it cannot fail to prove useful if we invite attention to the pro¬ 
vision of winter food in view of some degree of future improve¬ 
ment in practice. A light land farmer whom we met recently was 
loud in praise of his stack silage. We entirelykagree with him that 
ensilage affords a much larger bulk of wholesome nourishing food 
than can be had from hay or straw, and it is in the power of every 
farmer to make such provision of it as he require irrespective of 
climate or weather. Prejudice has kept many a man from trying 
his hand at making silage, but enough sensible men have now taken 
the matter up in real earnest to induce others to follow, and 
ensilage has taken its legitimate place among the regular operations 
of the farm. The best raw material for silage is any forage 
growth which can be had before it has gone beyond the flowering 
stage. Seed development makes such heavy demands upon the 
economy of every plant that a heavy per-centage of nutriment is 
absorbed from leaf and stalk, which becomes proportionately less 
valuable for feeding purposes, no matter how it may afterwards be 
prepared for storage or use. Dealers in such nostrums as cattle 
spice tell us that by scattering a certain quantity of it among such 
inferior forage we render it both palatable and nourishing. Do we ? 
Eeally, it might be expected that even such men might give farmers 
credit for the possession of sufficient intelligence to avoid the waste 
of money upon their so-called specifics ; yet the lamentable fact 
remains that money is so spent, even under a heavy depression, 
which should render everyone careful to avoid mistakes. 
We have repeatedly called attention to the value of untlu’eshed 
